vegetarian salad

GREEK SALAD can be a meal unto itself, particularly on a hot summer day when you don’t want anything heavy (or don’t feel like cooking!). It, also, makes a perfect accompaniment to a heavy meal to cut through the richness.

Easy to prepare, it’s pretty enough for company!

GREEK SALAD – makes about 7 cups

1½ T red wine vinegar

2 tsp lemon juice

1/4 tsp salt

1/8 tsp black pepper

1 garlic clove, pressed

1 tsp fresh oregano, chopped

3 T extra virgin olive oil

1/2 cucumber, peeled, seeded, sliced

1/3 cup red onions, sliced thinly

1 head romaine lettuce, torn into bite sized pieces

1 large tomato, shake out pulp & seeds, chopped

1/3 cup Kalamata olives, coarsely chopped

1½ T capers

2 T mint, coarsely chopped

2 T parsley, coarsely chopped

3 T feta cheese, crumbled

optional – croutons

In a bowl (I like to use the serving bowl to save dirtying an extra bowl) whisk together the vinegar, lemon juice, salt, pepper, garlic, oregano, and olive oil. Add in the cucumber and red onions. Let marinate at least 30 minutes.Into serving bowl (which could be the bowl from above), place the romaine, tomato, olives, capers, mint, parsley, feta, and marinade with cucumbers/onions. Toss together. Pass around croutons, if desired.